Spinach Omelets

Dough: Mix flour, milk eggs and olive oil, season with salt and stand 30 min.

With a brush, spread the heated pan with butter fat and bake very narrow pancakes in it.

Filling: blanch spinach in boiling salted water for 2 min, drain, squeeze and chop in food processor as small as possible.

Heat butter in a frying pan and sauté onions until translucent. Add parsley and basil and steam briefly. Then add the spinach and gently toss for a few minutes. Add whipped cream and bring to a boil one more time. Season with salt, pepper and nutmeg (freshly grated).

Just before serving, fill each omelette with 2 to 3 tbsp. spinach, roll up and arrange on a heated plate.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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